Have you ever eaten an eggplant pie? Salty and delicious, tender and juicy, it has a unique flavor

Eggplant pie

The production process

First, mix the dough and prepare 250g of plain flour.

2.5g yeast stirred with about 140g of warm water.

Use yeast water to mix the dough, stir it into a flocculent shape with chopsticks, knead it into a dough, knead it on a cutting board until smooth, and then put it in a basin and cover it with plastic wrap to rise for 30 minutes.

Today's half-leavened dough is made, the dough does not need to rise too much, about 30 minutes, take advantage of the time to wake up, prepare the filling.

Wash and cut the eggplant (round eggplant or long eggplant) into cubes, then chop some chili peppers and chopped green onions.

Remove from the pot and pour oil, add two star anise to stir-fry until fragrant, pour in the diced eggplant and stir-fry, add a little salt to let the eggplant out of the water, then fry the water dry, and fry until the eggplant is soft.

Add an appropriate amount of soybean paste, dark soy sauce and sugar and stir-fry to color.

Then put the chili pepper and chopped green onion in, stir-fry evenly, turn off the heat and put it on a plate to cool, pick out the star anise inside and throw it away.

At this time, the dough is also awake, put the dough on the cutting board, knead it again, then knead it into long strips, divide it into 6 equal parts, and then knead it round.

After covering with plastic wrap and letting rise for 10 minutes, take out the first dough agent, roll it out into a round dough sheet with a rolling pin, wrap it with an appropriate amount of fried eggplant filling, and then close it like a bun, turn it over and press it flat.

Brush a layer of water on the surface of the cake base and press it in the sesame plate to make the surface covered with sesame seeds.

Brush a little oil in a frying pan or electric baking pan, put the cake base in, turn on medium-low heat, cover the pot and cook for about 3 minutes.

Turn over and cover the pot and continue to cook for about 3 minutes.

Turn over again, pour a little hot water along the edge of the pot, cover the pot, and simmer for about 1 minute.

Open the lid of the pot, gently press the surface of the cake with a spatula, and find that it rebounds immediately, proving that the cake is cooked, and you can turn off the heat and put it on the plate.

The very simple eggplant pie is ready, it looks quite tempting, I will try it first, the filling is tender and juicy, salty and delicious, the crust is charred and fluffy, and those who love vegetarian pies can try to do this.